These crispy-on-the-outside and moist-in-the-middle hushpuppies featuring NC sweet potatoes are the perfect side dish for our clam chowder (or any bowl of your favorite soup). Great on a brunch table, too!
Course Breads & Cornbreads
Cuisine American, North Carolina Goodies, Southern
Author Wendy Perry
Ingredients
1 ¼cuphushpuppy mix
½cupclub soda
½cupcooked mashed sweet potato
½teaspooncinnamon
2teaspoonssugar
pinch ofsalt
peanut oil for frying
Instructions
Combine all the ingredients except oil and mix well. Let sit 15 minutes.
Heat oil to 350 degrees.
Using a teaspoon, drop hushpuppy batter into the oil. Fry about 3–4 minutes until golden brown. Remove with slotted spoon and drain on paper towels.